Moroccan Lamb Stew
It’s been raining buckets here in the bay for the past few days and I’ve had a hunkering for warm bowls of comfort. Not sure if I have been getting too practical as a cook, but I’ve been really enjoying easy one pot meals or slow cooked meats and braised veggies. The prep time is decreased and you don’t have as many dishes to wash. For this particular one pot wonder I tore a page of inspiration from Middle Eastern and North African flavors. I wanted something hearty but also spicy and light.
The stew is loosely from a Tagine recipe that I used to make. I left out the raisins and almonds and finished it with some nice tart citrus and fresh aromatics to take it in another direction. I really loved the flavors in this dish and hope you give it a try. Pull up some crusty flat bread and a cold crisp beer or dry white wine while you slurp your way to happiness. Chef Stephen
Moroccan Lamb Stew
Serves 4 people
Ingredients
2 teaspoons *ras-el-hanout
2 teaspoons salt
¾ teaspoon black pepper
¾ teaspoon ground ginger
¼ teaspoon saffron threads
blend all spices together..
3 cups chicken stock
2 tablespoons tomato paste
1 large yellow onion, chopped
3 garlic cloves, rough chopped
1 large carrot, large diced
1 tablespoon honey
1 teaspoon *harissa
Pinch cinnamon
2 lb lamb sirloin, cut into small cubes
1 cup chick peas, drained and rinsed
Garnish
Fresh lime wedges
Chopped cilantro
Instructions
Start by blending the first five ingredients together. In a medium size sauce pot add the chicken stock and bring up to a simmer. Add the mixed spices and let simmer for 10 minutes. Add the tomato paste and whisk in the stock base until it breaks down and there are no clumps. Add onions. Carrots and garlic and cook for 10 more minutes or until the veggies become soft (but not all the way cooked). Whisk in honey, harissa and cinnamon and cook for 2 minutes. Then add the lamb and chick peas. Cook for about 5 minutes or until the lamb is tender.
To Serve
Ladle in bowl and garnish with fresh chopped cilantro and lime wedges
harissa * A north African chili sauce with a tomato baseras-el-hanout* The spice blend typically includes cardamom, clove, cinnamon, ground chili peppers, coriander,
What a great combination of flavors! I am pretty sure I can find the harissa but I will have to look harder for the ras-el-hanout.
Comment by katie — February 14, 2009 @ 1:58 pm
What did you cook it in? Tagine? Dutch oven?
Comment by EB — February 17, 2009 @ 1:15 pm
eb-I cooked it in a heavy bottom sauce pot. the lamb loin doesn’t require long cooking and should be eaten medium rare, that’s why it’s cooked for only 5 minutes at the end. there will also be residual cooking so i didn’t want to overdue it. the base however can sit for a spell to develop before adding the lamb and chick peas.
stg
Comment by stephen — February 17, 2009 @ 1:41 pm
This is just the sort of dish I would like to sink my teeth into. However, I would like you to cook it for me Chef Stephen because 1) then I won’t have to go and find the fancy special spices and 2) you will certainly make it yummier than I could.
Comment by C-Bear — February 17, 2009 @ 3:23 pm
c-word on the street is that your as good a cook as anyone. formerly the carrot cake queen?
Comment by josh — February 17, 2009 @ 8:28 pm
I too, am a fan of winter time one pot wonders. One of my favorites is steak and Guiness stew. I will be giving yours a try as we have all but ras-el-hanout in our pantry.
Comment by MODman — February 17, 2009 @ 9:42 pm
wonder how it would be with a ew dried apricots or prunes…..hmmm
Comment by Wendissima — February 24, 2009 @ 9:10 pm
That sounds like the perfect perscripton for a rainy day….I think we have found the recipe to christen out new slow cooker!
Comment by Jason — April 7, 2009 @ 12:18 pm